Zucchini Noodles with Pesto is a delicious low-carb dish that’s light and flavorful. Fresh zucchini noodles are tossed with a vibrant homemade pesto sauce, making it a perfect meal for those watching their carbs.
Serve this dish warm or cold, depending on your preference. Top it with cherry tomatoes, grated Parmesan, or pine nuts for extra texture and flavor.
Pair it with grilled chicken, shrimp, or a side salad for a complete meal. It also goes well with a glass of sparkling water or a light white wine.
A little tip: Use a spiralizer to make the zucchini noodles. If you don’t have one, a vegetable peeler works too. Sauté the noodles just until tender to avoid them becoming too soft.
Enjoy this fresh and tasty Zucchini Noodles with Pesto, and savor a healthy, low-carb alternative to pasta!
Zucchini Noodles with Pesto
Equipment
- Spiralizer
- Food processor
Ingredients
- 4 medium-sized zucchinis
- 1 cup of fresh basil leaves
- 1/3 cup of pine nuts
- 2 cloves of garlic
- 1/2 cup of grated parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis to create long, thin noodles. Set aside in a large bowl.
- In a food processor, add the basil leaves, pine nuts, garlic, and parmesan cheese. Pulse until well combined.
- Slowly drizzle in the olive oil while the food processor is running until a smooth pesto sauce is formed.
- Add the pesto sauce to the zucchini noodles and toss until evenly coated. Add salt and pepper to taste.
- Heat a large skillet over medium heat. Add the zucchini noodles to the skillet and cook for 5-7 minutes, tossing occasionally, until the noodles are tender.
- Serve the zucchini noodles with pesto hot, garnished with extra parmesan cheese if desired.